By Eric WheelerFeature Writer for the Northwestern NewsNovember 29, 2007I am about to graduate from Northwestern, and I am all grown up now. My childhood is a distant memory, and I am a completely different person than I was 15 years ago or even four years ago for that matter.
As I get closer to graduation, I cannot help but think of some of the experiences I had during my childhood and how my personality has changed in college. Some things will never change though.
When I was about eight years old, I decided to build a fiery torch by using a stick, newspaper and gasoline. As you can imagine, that was a recipe for disaster.
The flame was huge – the colors of red, orange and that black smoke from the ink in the newspaper was magnificent. Of course, this did not last long before the newspaper fell off and set my backyard ablaze. This put me into a panic, but I still managed to put the flames out by using a large piece of plywood.
That particular incident may have scared me enough to make me stop playing with fire, but my fascination on the subject will always be there.
Now that I am all grown up, I have a safer way to feed my appetite for building a fire…grilling. To me, there is nothing better than building a nice fire for a backyard barbecue than using charcoal briquettes and lighter fluid.
Grilling is one example of how college students can relive their childhood in a more “adult” way by having a fun outdoor barbeque with their friends. Everything you need to know to start having a great time by grilling is in the meat of this article —everything from choosing a grill and lighting a fire, to what and how to grill, and finally, how to enjoy your freshly grilled meats and veggies.
Choosing the right grill:
· When choosing a grill you need to think about a few things. Do you want gas, electric, or charcoal? There are several types of gas grills available and I really do not know a whole lot about electric grills. I prefer charcoal because it gives a nice smoky flavor to whatever it is that you are grilling (that and I like to build a good fire).
· You should also consider the size of the grill as well. Are you grilling for yourself, your family or for many people at once? How much room do you have?
· How much you want to spend on a grill is another factor. A good grill can cost as little as $40 and on up to several thousand. As a poor college student, I am currently using a Weber Charcoal Grill given to me by a friend. The classic Weber Grill is great for the novice griller and is suitable for large backyard barbecues or for just cooking a couple hotdogs for one.
Building a fire:
Building a fire is rather simple and it was my job growing up to start the fire for my step-dad’s amazing grilling expertise. A good fire means a good foundation for mouth-watering meats and veggies. Here are a few tips you will need and how to get that blaze going:
· You will need charcoal briquettes, lighter fluid, matches and a wire brush.
· First, clean the grill. Empty the ashes into a bag and dispose. Then scrub the grill down with your wire brush and check to make sure none of the steel wires stuck to your grill.
· Now put the briquettes on the bottom grill in an evenly distributed circle with all the briquettes touching.
· Give the charcoal a good soaking of lighter fluid (about two or three long squeezes).
· Light the charcoal and try not to singe your eyebrows!
· Keep the lid of the grill open until the flames look like they are about to go out then put the grill and lid on with all the holes open so it can continue to breath.
Deciding what to grill and how to grill it:
I am going to take you through the steps of grilling hamburgers and corn on the cob as a meal. You can grill just about any type of meat from chicken to fish to steaks, the choice is up to you and really, you basically cook them all the same way.
· Start the fire.
· Take your corn on the cob, cut off only the visible silks, and pull off any loose husks.
· Completely soak the corn in water for about fifteen minutes.
· While the corn is soaking, take your pound of ground meat and divide into four parts or two for half-pound burgers.
· Add spices. I always add coarse black pepper and seasoned salt, although you can add just about anything. I sometimes put red pepper, garlic powder, steak seasoning, or different types of herbs in the meat.
· Now that you have added your main spices, work the meat, form into round balls, and flatten them in your hands so they are nice and thin. After adding more black pepper to each side, they are ready to throw on the grill. Once you have a little experience on your side you can even stuff the patties with blue cheese, sautéed onions, peppers or whatever else you want.
· Now it is time to put everything on the grill. The corn is going to take a good 20 minutes or so longer than the hamburgers will so put them on first rotating them every five to ten minutes.
· Once the hamburgers are on the grill, you will only need to cook each side about five minutes each. If you like cheese, add it during the last minute or so.
· Remove the hamburger with a set of tongs and put on buns or a serving plate. You will know when your corn is ready when the husks have become loose and a little burnt.
· Add any vegetables and condiments you want to your burger. I like to sauté onions and mushrooms to add a special kick to my burgers. Mmm…my mouth is watering just thinking about it.
· Tear off the husks from the corn and get rid of all the loose silks. Butter it up and enjoy!
To me, there is nothing better than to eat my self-grilled meal, sit outside with family or friends, and listen to some good music. Watching a college football game with a tasty burger is another favorite pastime of mine.
I may be nearing the end of college and off to the “real world,” but I can still relive my childhood in an adult way through building a fire and grilling my favorite meats and vegetables.
This photo was a contest winner in the Northwestern News in March of 2007.
